Crock Cooker Rosemary Chicken

Servings 4 people


  • 1 cup sliced onion
  • 2 teaspoons minced garlic
  • 3/4 pound skinless chicken thighs
  • 1 14.5-oz. can diced tomatoes un-drained
  • 1 6-oz. can tomato paste
  • 2 tablespoons white wine vinegar
  • 2 bay leaves
  • 1 teaspoon sugar
  • 1/2 teaspoon dried rosemary crushed
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces mushrooms sliced


  • Place onion and garlic in a slow cooker; add chicken.
  • In a medium bowl, combine next 8 ingredients (tomatoes through pepper); blend well then pour over chicken. Cover and cook on LOW for 6 to 8 hours. When ready to serve, remove bay leaves.
  • Stir mushrooms into chicken mixture; cook for 5 to 10 minutes longer to heat through.


LC SERVING SUGGESTION: Steamed broccoli spears and a big spinach salad. SERVING SUGGESTION: Add whole wheat couscous.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure canned tomatoes, tomato paste and vinegar are gluten free.
NUTRITION: per serving: 140 Calories; 3g Fat; 13g Protein; 19g Carbohydrate; 4g Dietary Fiber; 40mg Cholesterol; 507mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. Points: 4
Tried this recipe?Let us know how it was!